Wash and clean moongdal. Soak in 2 cups of water for 2 hours. Drain out water. Transfer all the batter ingredients into a mixer bowl and make a smooth paste with 2 tablespoon water. Batter should just like idli batter / pouring consistency.

For the seasoning :

Ingredients

1 tablespoon cooking oil

1/2 teaspoon mustard

¼ teaspoon jeera (cumin seeds)

1 onion, chopped or 2 tablespoon chopped onion

1 tablespoon chopped coriander leaves

Method

Heat oil in a small pan, add mustard seeds. When they start splutter, add jeera and stir well. Then add chopped onion and fry on a medium to low heat until fragrantand crisp. Switch off the heatandfinally mix with chopped coriander leaves. Remove and pour it over moongdal batter. Mix well.